1 (8 ounce) bottle ranch-style vegetable bouillon
1 (4 ounce) can sliced mushrooms
1 (8 ounce) can condensed cream of mushroom soup
1 (3.5 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can tomato juice concentrate
1 can Italian-style chopped tomatoes with green pepper (optional)
Place bouillon and mushrooms in large saucepan with 10 to 12 inches of hot water bath; stir constantly. Reduce water bath temperature to medium high; bring to a boil. Boil 5 minutes.
Stir in soups until completely heated through, about 10 minutes.
Stir in cream of mushroom soup, 1 1/4 cups cheese, 1/2 cup of cream cheese, 1 cup tomato juice concentrate, 1/2 can Italian-style chopped tomato with green pepper. Dissolve into 1/2 gallon of water. Cover; chill.